Cite
HARVARD Citation
Garofalo, C. et al. (2020). Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food research international. p. . [Online].
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Garofalo, C. et al. (2020). Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food research international. p. . [Online].